Candy Cane Cupcakes

Bake 6- #12BakesofChristmas 

I first discovered this recipe a few years ago... A really unusual bake but perfect for this time of year. Absolutely ideal to take as a contribution to your Work Christmas Party! Wow your colleagues with these minty, chocolatey cupcakes! The combination of the light chocolatey cake with the sweet minty topping and frosting make these the perfect Christmas Cupcake! 

 Ingredients for the cupcakes
140g caster sugar
220g plain flour
45g cocoa powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 egg
130ml milk
60ml vegetable oil
1 tsp vanilla extract
120ml boiling water

100g chocolate spread
a few drops of peppermint extract

For the frosting
85g cream cheese
115g soft butter
350g icing sugar
1/2 tsp vanilla extract
a few drops of peppermint extract

For the decorations
12 mini candy canes


1. To make the cupcakes, preheat the oven to 200/180 fan. Combine all the dry ingredients in a mixing bowl. One by one, add the wet ingredients, mixing after every addition. Divide the mixture into cake cases. You may want to transfer the mixture to a jug as it will be easier to pour into the cases. (The mixture will be very wet!)
2. Bake for 15 minutes. Use a cake tester to check they are done and it comes out clean. Leave to cool.
3. To make the frosting, beat the butter and cream cheese together. Add the extracts. Slowly add the icing sugar, a third at a time until smooth and thick.
4. To assemble, level off the cupcakes to ensure a flat top. Combine the chocolate spread with a few drops of peppermint extract and spread a little on top of each cake. Fit a piping back with a star nozzle. Pipe a swirl of frosting on top of each cake. Place a candy cane on top.


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